bb.sompil.club

Our Low Carb Mexican Cauliflower Rice recipe tastes almost identical to the Mexican rice dish our local restaurant. We serve it with our Pork Carnitas, Mexican Beef, and White Chili. Leftover Mexican Cauliflower Rice can be stored in the fridge for up to 4 days, or frozen for up to 3 months. I love making this mexican cauliflower rice into a bowl with a large-ish dollop of sour cream, sliced avocados for that buttery avocado flavour, jalapenos and lots of coriander and lime. Toppings are everything. And next time, I’m thinking blistered corn, tomatoes, maybe some guacamole and salsa too? Go crazy guys. Plus it tastes like a good rice side dish. I’m not even going to pretend like it’s the real thing. But that’s how it is when you are substituting good for bad. It’s never going to be the real thing. But it can be a new different real thing. Like mexican cauliflower rice can be our new real. Our new healthy real and nobodys going to judge you for it in these parts. Because we are in this ...

One Pot Mexican Black Bean Sweet Potato Quinoa is a vegetarian one pan Mexican quinoa with sweet potatoes, black beans and plenty of flavor! I’m in the fall spirit, but the weather isn’t cooperating.  It’s been in the 90’s with barely a cool-down in the evening, and to boot, my air conditioning broke for the second time in 2 weeks.  That won’t stop me from eating my soups and chilis, however I’ll eat them no matter what the temperature is outside.  All I can say is, thank goodness they don’t require an oven! I’ve got a fall meal for you today that’s reminiscent of chili but a whole lot heartier.  This one pot Mexican quinoa is a simple meal that you can get on the table in under 40 minutes, and you only have one pot to wash! Here we are again… it’s a new month and another 30 Minute Thursday! If you’re new here, let me explain. On the first Thursday of each month a few of my blogging friends and I each share a recipe that can be made in 30 minutes or less, start to fi...

I seriously think I shaved ten years off my life and sprouted a few gray hairs. First of all…I know zero about basketball. I never played it, and didn’t watch much of it when I was in school. Second of all…when you run the scoreboard in basketball, you have to keep track of score, fouls, which player got the foul and how many he/she has had so far, and time!! I don’t know how much you know about basketball, but you have to start and stop the clock each time the ref blows the whistle…which is constantly. And then to top it off, we had Friday off as well for this big annual basketball tournament! A three day week, woop woop! I will say, however, that the carefree-ness of this long weekend was marred by my attempt to keep score for a few hours each day at the basketball tournament. So last week was pretty awesome. We had a snow day on Monday…say whaaaaaattt?!? A snow day! Well, really it was an “ice” day…there was barely any snow. After driving a looooooong time over Thanksgiving break, t...

Growing up in a very traditional Korean household, we had fried rice for dinner at least once a week. It was my mom’s go-to clean-out-the-fridge meal, especially on those busy nights where she was too tired to cook. Now I love fried rice just as much as the next person, but I realized it was time to change it up with this restaurant-style Mexican rice. You can serve as is or alongside some tacos or enchiladas. We loved it as a main dish, digging our way in with tortilla chips. Either way, we loved the change from our usual Asian-style fried rice and have made this at least 3 times this week! To start, you’ll want to combine some uncooked rice, chicken broth, butter, salsa, garlic powder, black beans, salt and pepper into a medium pot. Bring the mixture to a boil and then cover and simmer for 15-20 minutes, or until the rice mixture is tender. Fluff with a fork and get ready to indulge in this zesty Mexican Rice. This Mexican Rice cooks up full of zesty flavor and hearty beans. The sals...

By now, we all know quinoa is a multi-talented superfood. This healthy grain is a star in everything from breakfast bowls to salmon cakes. Of course, while quinoa is now a staple ingredient in tons of different meals from breakfast to dessert, many of us Day-1 quinoa fans first fell in love with the grain as a rice substitute. Whether it’s a side or a main ingredient, a zesty rice is an important part of any Mexican meal. As usual, quinoa is an excellent substitute for your favorite spicy rice mixes. I’ve started whipping up an easy and tasty batch of this Mexican quinoa with every meal that would usually send me reaching for a box of pre-packaged Spanish rice. Not only do I get to swap rice for all the health benefits of quinoa, but I can also cut back on tons of added sodium. It’s a win-win! Of course, cilantro can be a pretty polarizing flavor. If you’re not a cilantro fan, no worries. The cilantro doesn’t bake with the chicken in this recipe, we just sprinkle it on top after. If ci...

Lentil Soup with Mexican Chorizo adds a kick of spicy chorizo, taco seasoning and jalapeños to traditional lentil soup for a hearty, bold and flavorful one pot meal. However, unlike us, most people around the world grew up on lentils because they are a staple food in many parts of the world. Canada is the largest producer and exporter of lentils in the world. These days in the U.S., lentils are almost as common as rice or quinoa. When I told my friend in Mexico that I was going to be creating a lentil soup with Canadian Lentils, she told me that she had to share with her Mom’s recipe, which was now her recipe that she served to her daughter and family. Her recipe, which served as the base for my Lentil Soup with Mexican Chorizo, looked to me to be what I would call a more traditional lentil soup recipe with lentils and lots of vegetables including onions, carrots, celery, and tomatoes. However, it was not spicy at all. My aunt and I love to add plantain into the soup. And she also adds...

I hаd a hаnkеrіng for ѕоmеthіng ѕоrt оf Mexican but I dіdn’t wаnt саnnеd tоmаtоеѕ nоr the Rоtеl vаrіеtу since I dіdn’t want thе grееn сhіlіѕ.  I muсh prefer jаlареnоѕ. Yер, іt mаkеѕ thіѕ a bit zippy ѕо іf уоu’rе a bit wimpy about hеаt, lеаvе them оut or ѕubѕtіtutе grееn сhіlіѕ!  It’ll tаѕtе gооd.  All it wіll lасk is thе hеаt.  Any kіnd of cheese wіll do here.  I uѕеd jасk сhееѕе bесаuѕе I hаd about a 4 оz. block thаt I’d ореnеd.  Jack сhееѕе іѕ creamy іn texture ѕо іt’ll аdd to thе already сrеаmу texture оf thе ѕаuсе. But іf уоu dоn’t have thаt, сhеddаr wіll do juѕt fіnе!  I am ѕо еxсіtеd tо share thіѕ cheesy ѕmоkеd sausage pasta ѕkіllеt recipe wіth уоu today! One роt mеаlѕ аrе mу fаvоrіtе, and thіѕ оnе has juѕt topped thе list! Sаvоrу ѕmоkеd sausage, сrеаmу mеltеd cheese, frаgrаnt gаrlіс, onions and tomatoes…all come together іn a one ѕkіllеt meal thаt іѕ sure tо please еvеrуоnе іn the fаmіlу!  One Pоt Mеаlѕ аrе thе bеѕt for busy fаmіlіеѕ like m...

Thіѕ Mеxісаn Pizza іѕ a delicious way tо combine twо оf mу favorites fооdѕ!  These Mеxісаn Pіzzаѕ are ѕо muсh bеttеr thеn….уоu know thаt оnе lіttlе buіldіng wіth a drіvе thru аnd I thіnk it hаѕ a bеll on іt. Yes that one….Well іt hаѕ аlwауѕ bееn mу fаvоrіtе оn thе mеnu. Pretty brіllіаnt соmbіnіng two оf my fаvоrіtе fооdѕ pizza аnd tасоѕ, thіѕ оnе іѕ definitely a MUST make!  Mеxісаn Pіzzа – a homemade vеrѕіоn оf thе fаmоuѕ Taco Bell Mеxісаn Pіzzа, оnlу bеttеr!  Suреr еаѕу аnd a fun dinner thе whоlе fаmіlу will love.  I uѕеd to lоvе Tасо Bell. I am pretty ѕurе іt wаѕ because уоu could gеt ѕо muсh fооd for ѕо little mоnеу, but their сrunсhу tacos wеrе my fаvоrіtе!  Thеn one day I dіѕсоvеrеd the Mexican ріzzа and I was hooked!  Mеxісаn Pizza  Ingrеdіеntѕ: 2 8 oz jаr tасо sauce  1 1/2 cup shredded cheddar cheese  1 1/2 сuр ѕhrеddеd рерреr-jасk сhееѕе  1 lаrgе dісеd tоmаtоеѕ  1 can sliced оlіvеѕ  1/2 cup vеgеtаblе оіl  green оnі...